Dough formula inputs
Use grams for best accuracy. Starter is counted as flour + water so your hydration actually matches what’s in the bowl.
Inputs
Flour added straight to the bowl – not including starter flour.
All water you pour in, not counting water already in the starter.
Active starter added at mix.
100% = equal flour and water. Lower is stiffer, higher is runnier.
We’ll calculate salt % based on total flour.
Hydration presets:
How it works:
All flour (including starter flour) is treated as 100%. Water is your hydration %, and
starter and salt are shown as baker’s percentages so you don’t have to do the maths.
Hydration & baker’s percentages
Updates as you tweak your numbers. Perfect for scaling up, changing hydration, or checking that today’s dough isn’t secretly soup.
Results
Total flour
– g
Total water
– g
Dough weight
– g
Component
Baker’s %
Weight (g)
Flour (total)
100%
– g
Water (total)
–%
– g
Starter
–%
– g
Salt
–%
– g
Flour is always 100%. Water % equals hydration. Starter and salt % are based on total flour,
including starter flour.